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View Full Version : Spanish Rice... auntie Myrtle style



FishbucketII
11-24-2009, 01:19 AM
Long time Family recipe that I had lost track of... untill now.
I started to experiment with this recipe and I think I've produced it.* I'm sure it's not exact. But, my sister tried some and said* "this is like Auntie Myrtle's rice." without any prompting.* ;)

So here it is.

The only exact things for this is the rice and water amounts.* 2 to 1 . Whatever amount you want for rice, double the water.* The rest is up to Taste.

Here's the Ingredients I used.

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire001.jpg

from right to left: Cilantro, Tomatos, Bacon, Linguisa, Peas, Onion, Garlic, Tomato Flavor Chicken Bouillon, Water and Rice


Start with the bacon, any kind you desire ( I haven't tried maple flavor yet.) Chopped.

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire002.jpg

For the 1c. uncooked rice amount I use a 1/2 pound.

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire008.jpg

We're saving the oil after it's cooked and you dont want too much when the bacon is done. Use more if you like. Just leave a tablespoon of grease behind. ( you could make it more health friendly and Omit the Bacon and just use a tablespoon of Olive oil.. But, why the heck would you do That??)

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire005.jpg

While the bacon is cooking. Chop the rest of the Ingredents.

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire012.jpg

And prepare the Bouillon.

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire011.jpg

I used 1 1/2 cubes of this brand. It came out just about right. Maybe cut the 1/2 to a 1/4 nextime. Try whats recomended on the package the first time. You can always add more salt at the table.

Heat in the Microwave till boiling.

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire015.jpg

Give it a stir to finish it off. If it hasnt boiled zap a little longer. It really needs to be boiling before it goes in the pan.

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire009.jpg

Fry till just on the crispy side. And remove from the pan. If the bacon is cooked too crispy, In the end you'll bite on the hard pieces and ruin the experience of eating smooth succullent rice. Dont forget to leave just a tablespoon or so of grease.

Turn back up the heat (if you turned it down to remove the bacon)

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire013.jpg

Pour in the rice.

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire014.jpg

Give it a stir to coat it all. Keep the heat up and wait for it to start the frying noise. You wont hurt the rice. it will still cookup great.
Once you know the rice is hot...

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire016.jpg

Everybody in the pool !

Give it some stirs, make sure the Onion is broken up and the rest are mixed up and happy.
Can you smell that??* wish you had smell O' vision now.. dont you??
* Dont forget the bacon and ciliantro.
Once it been tossed and had some frying action...

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire018.jpg

Pour in the Bouillion.

Crank up the heat to high and bring it to a boil while stirring. it's ok to Pull the rice up to the top untill it boils. Just dont leave it there after you put the lid on. Let it sink to the bottom. If you dont the rice on top wont cook and again you'll ruin the smooth texture of the finished product.

http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire021.jpg
After boiling for a min. let the rice settle and stick on a tight fitting lid.
Put 20 mins on the timer turn the burner to low and ..Step away from the stove!...
Dont lift the lid to check!... everything will be just fine. Leave it for 20 mins.

Once the timer goes off turn the burner off and walk away for another 10 mins.
Get the rest of your meal together, heat some tortillias, pat the dog, yell at the kids to wash their hands..

Are you ready???


then Lift the lid...


http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire022.jpg

Oh my god.. your computer screen just fogged up !! Can you smell it now??.

Give it a Stir... nice and gentle like...you are now ready to eat...

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http://i7.photobucket.com/albums/y293/theotherbigjoe/FishSnifferpixs/SpanishRice/Wire024.jpg

"Bon appititoo!"

SuperDave
11-24-2009, 02:38 AM
Thanks Fishbucket! I had to read it a couple times because I kept expecting to see chili powder or cumin. So no spices?

FishbucketII
11-24-2009, 05:11 AM
I'm not big on Chili/hotsauce and GBG hates Cumin.
Normally they are added... so add what you like. Sky is the limit.

Enjoy. :)

Hlawatyr
12-03-2009, 12:50 PM
;)Thanks for the recipe made it a few day's ago and the whole faimily loved it,some of the items you had no exact portion so I quessed by looking at the photo's.I now have this recipe in my book,thanks. [smiley=picnic1.gif] Ralph

FishbucketII
12-04-2009, 12:11 PM
Awesome !* Glad it's a hit.*


I just made some more tonight. I only had 1 tomato bouillon so I added just a plain chicken one with it.* GBG say. " This is the best one yet"

Back in the good ol' days. Auntie Myrtle never measured anything.* She'd eyeball the flour for the tortillas, masa for tomales, ingredients for cakes and cookies.
So ' Ive kind of adopted that style.* And with this recipe,* You can add as much or as little of any (besides the rice to water ratio) Item to choose.* like onions?... put 2 in. Dont like garlic... leave it out.* Love Shrimp?..toss some in.

Any way you want it ...


Now I have to start working on the tortillas* *:D